Title: Curried Chicken Salad with Couscous
Categories: Salad
Yield: 4 Servings

3/4 c Couscous
1 1/2 c Boiling water
2 Boned and skinned chicken
Breast halves -- cut in 1"
Pieces
2 tb Fat-free mayonnaise --
Optional
1/2 c Bread crumbs, seasoned
1 ts Yellow curry base -- Taste
Thai
2 tb Canola oil -- for frying
1 1/2 c Romaine lettuce
1 c Iceberg lettuce
1/2 c Shredded red cabbage
1/4 tb Shredded carrots
1/4 c Sliced cucumber -- with
Peel
2 tb Green onion -- diced
6 oz Mandarin oranges -- drained
2 sl Bacon, fried -- crisp and
Crumbled
2 tb Chopped peanuts
1/4 c Croutons -- optional

In a medium to large size bowl, pour boiling water over the couscous or
bulgur; cover. Let stand 1 hour. Drain if needed.

Combine the crumbs with the curry mix. Coat chicken with crumbs (optional:
coat first with mayonnaise). Heat oil to medium-high and fry the chicken
pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut
lettuce into bite-sized pieces (about 1-inch). Prepare the other
ingredients.
Assemble; toss. Serve with your favorite (low-fat) dressing.

PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteaz's
Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a
pinch
of crushed tarragon.

(McRecipe posted by Pat from California Jul 96)

Posted to MC-Recipe Digest V1 #148

Date: Fri, 12 Jul 1996 10:11:02 -0700 (PDT)

From: PatH

Recipe By : Almost Baker's Square, California, 1996 - Revised